Tuesday, August 30, 2011

Mussels in White Wine

I got this recipe from food.com. Mussels are my favorite appetizer to order when I go to Italian restaurants. The other day I decided to work my magic and "whip" up a batch of mussels. They were so easy to make!!! I am still perfecting the white wine sauce but for now this is the best recipe I have found. The hardest part about cooking mussels is cleaning each shell. If you do not clean the shell thoroughly, your mussels will taste very fishy. Besides that, they are simple as pie to make and dirt cheap! I bought a 3 pound bag for less than $7 at Central Market.
3 1bs of fresh mussels (come in a bag)
2 cups of dry white wine
4 large shallots, finely chopped
4 cloves of garlic minced
1/2 teaspoon of salt
1/3 cup of chopped flat leaf parsley
6 tablespoon of butter (optional) or you can substitute I Can't Believe It's Not Butter
This is my favorite pan to use when cooking mussels because it is not too shallow !
1. Rinse and scrub mussels under cold water.
2. Use a pairing knife or your fingers to remove the beards (brown strings that hang from the mussel shells) and discard.
3. In a large pan over medium heat, combine wine, shallots, garlic and salt and cook for 5 minutes.
4. Add mussels and cover. Increase heat to high.
5. Cook mussels until all the mussels are open. This usually only takes 5 minutes.
6. Stir in butter (optional) and add parsley. Of course, butter makes anything more delicious however it will kill your cholesterol! I used "I Can't Believe It's Not Butter" and it still tasted good. You could also do 1/2 butter, 1/2 I Can't Believe It's Not Butter.
8. Remove from heat and enjoy.
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